Cook like a PROkuda

The full recipe, extended version of the video +over 100 other recipes 🔗in bio. Ingredients: • 1 whole fresh octopus • 3 garlic cloves • 1 red onion, divided • Fresh parsley stems • 2 bay leaves • 1 lb small golden potatoes • 4 tbsp olive oil • 1 tsp garlic powder • 1 tsp paprika • 1/2 tsp dried thyme • Salt and pepper to taste • 1 cup fresh parsley leaves, finely chopped • 1/2 fresh chili pepper • 4 garlic cloves, minced • 1/2 small shallot, minced • 1/2 cup extra-virgin olive oil • 3 tbsp red wine vinegar • 1 tbsp lemon juice (optional) • 1 tsp dried oregano • 1/2 tsp red pepper flakes • Salt and pepper to taste

Full recipe with tips how to make a perfect cheese wrap in bio. Protein-packed and delicious!

#ad #bibigopartner Savor the flavors and ASMR sounds of cooking @bibigo USA Steamed Dumplings and Mini Wontons! Juicy, crispy perfection in every bite. 🍽️👂 #bibigo

Smashed Potato Cups with Mushroom Gruyere Filling. Recipe 🔗 in bio.

No matter what you add sea urchin to, it's guaranteed to be delicious. How about this for a fancy Mother's Day breakfast idea? Whip up some creamy scrambled egg bites and top them off with a bit of sea urchin and ponzu for that extra special touch. It’s a simple yet sophisticated way to start the day!

Fillet Mignon with Wine reduction Sauce 🍷Full recipes +extended video version 🔗in bio For the Filet Mignon: * 2 filet mignon steaks * 1 1/2 teaspoons coarse kosher salt * 1 teaspoon fresh cracked black pepper * 2 tablespoons olive oil For the Sauce: * 1 cup high-quality dry red wine (such as Cabernet Sauvignon or Pinot Noir) * 1/2 cup beef or veal stock * 1 shallot, finely minced * 2 cloves garlic, finely minced * 2 tablespoons unsalted butter, cold and cut into small pieces * 1 tablespoon olive oil * 1 sprig fresh thyme * 1 sprig fresh rosemary * 1 bay leaf * 1 teaspoon Dijon mustard * 1 tablespoon Worcestershire sauce * 1 teaspoon sugar (optional, to balance acidity) * Salt and freshly ground black pepper, to taste

🧀🍳 Bite into Parisian perfection with Croque Madame! Melty cheese, creamy béchamel, topped with a runny egg. Brunch bliss awaits! 🇫🇷 #BrunchGoals

Prosciutto Melon Bites are the best pool snack Ingredients: 1 Honeydew melon 1 Cantaloupe melon 1 lime (zest and juice) 2 teaspoons honey 1 package of fresh mozzarella balls 8-10 slices of prosciutto Fresh basil leaves Fresh mint leaves (optional for garnish) Wooden skewers

Air Fried Stuffed Eggplant with Roasted Garlic and Artichoke Spinach Filling Ingredients * 1 medium-sized eggplant * 1 head of garlic * 1 tablespoon olive oil * Salt and pepper to taste For the Artichoke Spinach Filling: * 1 cup canned artichoke hearts, drained and chopped * 1 bunch fresh spinach, chopped and sautéed * 1/2 cup cream cheese * 1/2 cup grated Parmesan cheese * 1/2 cup shredded mozzarella cheese * 1 teaspoon garlic powder * 1/2 teaspoon chili flakes * 1/2 teaspoon Italian seasoning * Salt and pepper to taste Instructions 1. Prepare the Eggplant and Garlic: * Preheat your air fryer to 375°F (190°C). * Cut the eggplant in half lengthwise and make diagonal cuts on the flesh. Brush the cut sides with olive oil and season with salt and pepper. * Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, sprinkle with salt and chili flakes, and wrap it in foil. * Place the eggplant halves and the wrapped garlic in the air fryer basket. 2. Air Fry the Eggplant and Garlic: * Air fry the eggplant and garlic for 20-25 minutes, or until the eggplant is tender and the garlic is soft and caramelized. Check periodically to ensure they are not overcooked. 3. Prepare the Artichoke Spinach Filling: * Sauté the spinach in 1 tablespoon of olive oil for 5-7 minutes until wilted. * In a bowl, combine the chopped artichoke hearts, sautéed spinach, cream cheese, Parmesan cheese, mozzarella cheese, garlic powder, chili flakes, Italian seasoning, salt, and pepper. Mix until well combined. 4. Assemble the Stuffed Eggplants: * Once the eggplant and garlic are done, carefully remove them from the air fryer. * Squeeze the roasted garlic cloves out of their skins and mix them into the artichoke spinach filling. * Spoon the filling into the eggplant cavities, distributing it evenly, and top with additional mozzarella cheese. 5. Air Fry the Stuffed Eggplants: * Return the stuffed eggplants to the air fryer basket. * Air fry for an additional 5-7 minutes, or until the filling is hot and the cheese is melted and bubbly. 6. Serve: * Remove the stuffed eggplants from the air fryer and let them cool slightly before serving. * Garnish with extra grated Parmesan cheese or fresh herbs and serve with toasted sourdough bread. Enjoy your delicious air fried stuffed eggplant with roasted garlic and artichoke spinach filling!

Sunrise Pesto Quiche Ingredients: 1 flour tortilla 1/2 cup sweet cherry tomatoes 1/2 cup mozzarella pearls 1 egg homemade pesto (recipe link in bio) olive oil Bake for 15-20 min 380F Full recipe of this one plus all other recipes from my page in one place see in bio🔗

#ad Bringing a burst of flavor to your Mother’s Day celebration with this mango salsa and fire-roasted blackened salmon! 🐟🔥 Made easy with my favorite Fullstar Kitchen Veggie Chopper. Show love through flavor! #MothersDayDelight #KitchenEssentials #Fullstarpartner #vegetablechopper Mango Salsa Recipe Ingredients: - 4 ripe mangos, peeled and diced - 1/2 red bell pepper - 1/4 cup red onion - 1 small jalapeño - 1/4 cup fresh cilantro - Juice of 1 lime - Salt, to taste -3-4 Campari tomatoes (optional) Instructions: 1. Prepare the Ingredients Use your fruit and vegetable chopper to dice the mangos and chop the red bell pepper, red onion, jalapeño, and cilantro. 2. Mix the Salsa In a mixing bowl, combine the diced mangos, chopped red bell pepper, onion, jalapeño, and cilantro. Gently toss to combine the ingredients. 3. Season and Serve. Squeeze the lime juice over the mixed ingredients and add salt to taste. Mix everything gently to distribute the flavors evenly. 4. Allow the salsa to sit for about 10 minutes to let the flavors meld together, or refrigerate it for an hour for an even better taste. Serve with your favorite fish, chicken or tortilla chips.

Big Bite summer roll 🔥

Ham and Pickles Twice Baked Potatoes Ingredients: - 3 golden potatoes - 3 tbsp butter - 10 oz low sodium ham, diced - 2 pickles, diced - Half a round of Boursin cheese - 5 oz Mexican cheese blend, shredded Instructions: 1. **Preheat the Oven:** - Preheat your oven to 400°F (200°C). 2. **Prepare the Potatoes:** - Wash the potatoes thoroughly. You can peel them if you prefer, but leaving the skin on is also fine. - Pierce the potatoes a few times with a fork to allow steam to escape during baking. 3. **Bake the Potatoes:** - Rub each potato with some avocado oil sprinkle with salt, then wrap them individually in foil. - Place the wrapped potatoes on a baking sheet and bake in the preheated oven for about 1 hour, or until they are tender when pierced with a fork. 4. **Prepare the Filling:** Mix all ingredients: diced ham, pickles, cheese. 5. **Assemble the Dish:** - Once the potatoes are done, remove them from the oven and let them cool slightly. Cut a slit across the top of each potato and gently push the ends towards the center to open them up. Add 1 tbsp of butter and mash as shown on video. - Spoon a generous amount of the mixture into each potato. - Top with the remaining Mexican cheese blend. 6. **Final Bake:** - Return the stuffed potatoes to the oven for an additional 10 -15 minutes, or until the cheese on top is melted and bubbly. 7. Serve Enjoy your hearty and flavorful baked potatoes!

Seared Ahi Tuna. Full recipe 🔗 in bio

Easy breakfast idea 💡

Creamy Lemon Chicken Dinner Full detailed tutorial 🔗in bio on my website Ingredients: * 6-8 bone-in, skin-on chicken thighs * Salt (I used lemon dill flavored Osmo Salt) * 2 tsp lemon pepper seasoning * 2 tbsp butter * 1/2 cup heavy cream * 1 tbsp brown sugar * 1 tbsp Dijon mustard * 1 tsp oregano * 1/2 tsp chili flakes * 1 tsp citrusy garlic seasoning (from Trader Joe's) * 1 tsp parsley flakes * 250 ml white wine (I used Sauvignon Blanc) * 2 tbsp butter * 350 ml chicken broth * 3 garlic cloves, finely chopped * 2 tbsp all-purpose flour * 60 g finely grated Parmesan * Juice from 1/2 lemon * 1 lemon, sliced into rings * Fresh parsley for garnish

Baguette Party Memories 💕🥖🥂

Trendy Stuffed LA Bagels filled with cream cheese 🥯 topped with butter, parmesan, parsley and hot honey touch! Creamy and yummy 😋

Mango Burrata Toast You can find all my recipes in bio Ingredients: 1 Sourdough slice Olive oil 1/2 small avocado 1/2 burrata ball 4 tbsp Mango Vinegar 1 tsp honey Pepper (chili flakes optional) Basil leaves and flowers to garnish

#ad Spritzing a little Wagyu Beef Tallow Spray by @southchicagopacking on everything from steaks to veggies and tortillas really changes the game! Give it a go and see what you think! #CookWithWagyu 🌮 Wagyu-Infused Steak Tacos with Chipotle Sauce and Fajita vegetables 🌮 Ingredients: • 1 ½ lbs New York steak • Fajita vegetables: yellow, red, orange bell peppers, and red onions, sliced+seasonings 2 garlic cloves finely minced
½ tsp. chili powder, ½ tsp. paprika, ½ tsp. cumin, ¼ tsp. oregano, 1 tsp. salt • SCP Wagyu Beef Tallow Spray • Kosher salt to taste • 5 tortillas, charred • 6 oz queso fresco, crumbled For the Chipotle Sauce: • ½ cup fresh orange juice • 2 tsp orange zest • 1 can (7 oz) chipotle peppers in adobo sauce • 2 tbsp honey • ¾ cup neutral oil Instructions: Prep Veggies: Preheat a cast iron skillet. Toss sliced fajita vegetables with a generous spray of SCP Wagyu Beef Tallow Spray and season with salt, add garlic. Roast in the skillet until tender and charred to perfection. 2. Cook Steak: Season New York steak with salt and spray lightly with SCP Wagyu Beef Tallow Spray. Grill to your preferred doneness, then rest and slice. 3. Make Chipotle Sauce: Blend orange juice, zest, chipotle peppers, honey, and oil until smooth. 4. Assemble Tacos: Char tortillas. Fill them with sliced steak, roasted fajita veggies, and sprinkle with queso fresco. Generously drizzle with chipotle sauce. Enjoy!